Focaccia bread is a flat oven baked bread that has become very popular throughout North America. This focaccia bread recipe is absolutely delicious, with a slight flavor of rosemary and Parmesan cheese. Focaccia, is a perfect finger food for that special dinner party.
We also made a Sun-dried Tomato and Basil Bread Dip that is to die for. Several years ago my sister (she’s also the one who does the photography for this website ) had the opportunity to eat at a great restaurant called Griffins in The Fairmont Hotel Vancouver. She fell in love with their sun-dried tomato bread dip served as an appetizer. So, she asked the waiter jokingly for the recipe, not expecting to get it. Well, a few minutes later the waiter came back with the recipe in hand and presented it to her. She was absolutely shocked that they had given her the recipe. See, it pays to ask, you just never know, you may get what you ask for.
Needless to say this recipe has become a family favorite and now we want to share this recipe with all of you.
- 12 dry sun-dried tomatoes
- 1/2 chopped onion
- 2 cups extra virgin olive oil
- 1 cup balsamic vinegar
- 1 clove crushed garlic
- 2 tablespoons freshly chopped basil
- 1 medium diced hot pepper
Blanch the sun-dried tomatoes in boiling water for 3 minutes. Remove from water and chop. In a saucepan simmer the onions, (blanched) sun-dried tomatoes, garlic in 1 cup of olive oil for 30 minutes. Pour into a blender with the hot pepper and basil blend for 7 seconds. Add balsamic vinegar and remaining oil. Refrigerate for 6 hours. Place into a sealed container. This bread dip will last for 2 weeks in the fridge. Enjoy! and have a Happy New Year!
For a step by step recipe of this tasty Focaccia bread click here.
For a printable recipe card of this Focaccia bread click here.